Disfrutar Menu
€325.00
Tuesday, Wednesday, Thursday, Friday, Saturday
13:00 - 22:00
Appetizers
Pineapple colada with coconut powder
Panchino with caviar and sour cream
Cauliflower gnocchi with coconut and caviar
Meringued oyster with olive mousse, olive miso, pistachio and blood orange
Freeze-dried endive
Freeze-dried calçot: roasted calçot dashi, mochis filled with fermented romesco
White asparagus with mandarin, elderflower and salmon roe cream
Mains
Banana hydrocarpos
Reminiscent of a Sauternes (12°)
Chicken soufflé with foie gras, black truffle and peas, Palo Cortado sauce
Disfrutar fabes with clams, pancetta cube and black garlic
Flourless migas: obulato with ham fat, pancetta, raisined sphere of rancio wine
Sea cucumbers with ham and manchego gachas gnocchi
Kombu heart in green sauce, crystal almonds and green almond in pickled Occo
Potato spaghetti, baby octopus, codium oil and sea urchin purée
Baby octopus amber with oxidized onion, laurentis seaweed and laurel cream
Cuttlefish brain à la romana
Seminal liquid of the cephalopod
Freeze-dried Caesar salad: lettuce custard, parmesan ice cream, yolk and anchovy shots, crispy chicken skin
Homemade rubia gallega sausage with soufflé potato and pepper
Aubergine yogurt with lamb jus, saffron cream and pomegranate ravioli
Desserts
Horchata koji foam with black truffle, frozen coconut flakes and mastic
Nixtamalized chocolate and hazelnut coulant with vanilla and smoked whisky ice cream
White sponge cake with soy and white miso ice cream and matcha tea powder
Pine nut morel mushrooms (trompe-l'oeil)
Light cream puff
Feijoa with black banana, fermented yuca cream and banana-yuca ice cream